Vegetable Stir Fry
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Cookie and Kate · by Kathryne Taylor★ 5.0

Vegetable Stir Fry

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 8%
CARBS 19G48% OF CAL
3G FIBER10G SUGAR6G OTHER
FAT 8G47% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful vegetable stir-fry with carrots, broccoli, peppers, and onions in a garlicky soy-sesame sauce. Works as a side dish or vegetarian base to add protein and rice.

sidechinesestir frydairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ⅓ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons arrowroot starch or 1 teaspoon corn starch
  • 2 large cloves garlic, pressed or minced
  • 1/4 teaspoon crushed red pepper (omit if you’re sensitive to spice)
  • 1 tablespoon sesame seeds, for garnish
  • 1 tablespoon avocado oil, coconut oil or your cooking oil of choice
  • 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges (about 1 cup)
  • 2 medium carrots, peeled and cut into very thin rounds (about 1 1/2 cups)
  • Pinch of salt
  • 1 medium red bell pepper, cut into 1/4 inch strips (about 1 ¼ cup)
  • 1 medium yellow bell pepper, cut into 1/4 inch strips (about 1 ¼ cup)
  • 1 cup small broccoli florets (from about 1 stalk)
  • 2 tablespoons water
  • Thinly sliced green onion, for garnish
PREP
15M
SODIUM
874MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.